Boneless, Skinless Chicken Thighs (2 lb)
into one inch cube sized pieces. In a bowl, add
Corn Starch (1 cup)
Soy Sauce (3 Tbsp)
to it. Mix them together.
Vegetable Oil (2 cups)
on the stove to 330 degrees F. Put pieces of chicken into the oil, frying only a few at a time. Stir occasionally to make sure them don't stick to the bottom. Put the fried pieces on a rack. Repeat until all of the chicken pieces are fried.
For the sauce. Into a bowl of
Corn Starch (1/3 cup)
, put some of the
Low-Sodium Chicken Broth (1 3/4 cups)
Water (1/2 cup)
. Mixed them together and put them aside.
Heat up a frying pan with some oil in it. Add
. Cook for 30 seconds and add
Garlic (1/2 Tbsp)
Fresh Ginger (1/2 Tbsp)
. Cook for thirty more second. Add the rest of the broth and water mixture,
Rice Vinegar (1/4 cup)
Red Chili Peppers (1/2 tsp)
Gluten-Free Soy Sauce (1/2 cup)
Granulated Sugar (3/4 cup)
. Mix them together and bring it to boil.
Let the mix boil for a minute. Slowly add the cornstratch and broth mixture. When the sauce is relatively thick, add the chicken pieces. Turn off the heat and stir them in. To serve, garnish with
White Sesame Seeds (to taste)